Spring is well and truly sprung and the perennial weeds are popping up everywhere, much to the disgust of proud gardeners and allotment owners. A lot of the weeds have medicinal and edible uses, but some are better than others, and frankly some of them are little more than wild salad “fillers”. However, there’s one particular genus/group of prevalent weeds with medicinal qualities, nutritional benefits and they actually have a taste worth looking for too. It’s the plantain herb (genus Plantago), also known as fleaworts.

As the title suggests, I often find myself saying “it’s not related to the banana-like vegetable which you see at the supermarket”.

Ribwort plantain flower stalks (Plantago lanceolata)

Species

At the last count there were about 200 species in the genus, but I tend to stick with wide-spread, UK-based varieties such as Broadleaf (Plantago major), Ribwort (Plantago laceolata) and occasionally Sea (Plantago maritima) and Buckshorn (Plantago coronopus); All of which have very similar properties and uses. They all have slightly different seasons, with Broadleaf tending to pop-up first, then Ribwort a little later, and Buckshorn and Sea Plantain from about mid-summer; As with all of these things, it depends upon your location, and the current weather conditions.

Identifying plantain

It’s easy to ignore and walk all over, because it is a very common weed, and without its flower heads it blends into the grassy background easily; But once you’ve learnt to recognise it, you’ll see it everywhere. Whilst the basic leaf shapes may vary (Broadleaf has wide, round leaves; Ribwort has long, strap-like leaves), there are some features that they all have in common:

  • Parallel leaf veins – The leaf veins run from base to tip and are usually easy to see. If you’re really careful, you can tear a leaf and the ribs can stay attached so you have two halves of a leaf attached by threads.
  • Flower spike – They all send up a long flower spike with tiny veins.

Eating plantain herb

General rules of foraging withstanding (look for potential contamination, condition, wash it, etc.), plantain leaves, stalks and flower heads can be eaten raw – and this is where the surprising taste comes through. At first, it’s a bit of a plain “green” taste, but give it a good chew, get your juices flowing and get it to the back of your mouth and… Mushrooms. If you’ve never tried Plantain before, you really have to give this a go; I promise you won’t be disappointed. The most intense flavour seems to come from the flower heads (they’ll be out in a few months’ time), but the leaves give the same flavour too.

Recipes

Crisps

A very quick and easy snack. Wash and dry your plantain leaves (I find that broadleaf works best for this) and put them into a shallow pan of hot oil. Don’t overcrowd the pan or they’ll just wilt and not crisp up. Give them up to 30 seconds, turning once if necessary, then drain and eat as a nice little snack. They can be salted while they’re cooling too, if you like.

Vodka

This was a mad idea I had one day of getting an earthy, mushroom flavour into cocktails. Leaves and seeds infused in vodka for 3 months, then strained. The earthy flavour counterbalances sweetness, but I find a little bitterness really lifts it. So mixed with nettle cordial for the sweetness, a few splashed of home-made bitters (or Angostura), and topped with tonic water works well.

Plaintain infused vodka bitters

Plantain herb and garlic mustard risotto

This is your full recipe for this issue. Apart from the fact that it makes a really good flavour, I’ve sold this idea to learner foragers who are scared of mushroom picking – It means that you can have a mushroom and garlic risotto with no mushrooms or garlic!

Plantain herb and garlic mustard risotto

Ingredients

  • 2 tbsp oil
  • 1 large white onion
  • 4 large handfuls of plantain herb leaves, stalks and flower heads
  • 2 litres of water (to make 1 litre of stock)
  • 250g Risotto rice
  • 1 handful of garlic mustard leaves

Method

  1. Put 2 handfuls of leaves, stalks and flowers in a couple of pints of water, bring to the boil and simmer for at least 1 hour. Allow to cool and strain out the plants. Add the remaining fresh plants and simmer again for 1 hour, then strain.
  2. If the stock isn’t already reduced to 1 litre, simmer it again to reduce.
  3. Fry a chopped onion in a little oil until golden.
  4. Add the risotto rice and toss in the onion and oil.
  5. Add a little plantain stock and stir until it is soaked up.
  6. Repeat until the rice doesn’t soak up the stock any more, then put the rest of the stock in.
  7. Keep on a low heat until all the stock is gone and the rice is thick and sticky.
  8. Remove the risotto from the heat and stir your sliced garlic mustard leaves through.

NOTE: Garlic mustard leaves can have a very bitter after taste but cooking them can kill the gentle garlic flavour. We stir them through at the end like this, because a little heat tames the bitterness without destroying the garlic flavour.

Health benefits

Plantain has a long history of being used in traditional herbal medicine, and for very good reason. Modern investigations have shown most traditional uses are actually highly effective.

Plantain is “mucilaginous” which means that it has a soothing effect on both the skin and the mucous membranes, so it is an effective relief for burns, bites and stings, as well as on coughs, sore throats, and urinary tract infections. I’ve found that it is best used as a fresh, first-aid herb for burns, bites and stings – you can crush the leaves with a little water and apply directly; If it’s for me, I’ll chew them with a little spit and apply it. For internal injuries or issues, you can make a tea from either fresh or dried herb. Just pour hot water over the leaves and allow to infuse for 10 to 15 minutes. As well as mucilage and its soothing, anti-inflammatory ability, studies have found that Plantain contains allantoin, a substance proven to stimulate the regeneration of tissues for healing, and aucubin, with proven antibiotic actions.

Summary

To native Americans, this was known as “White man’s footprints” because it spread wherever the European settlers went. Apart from kids using it as an improvised gun, or the species Plantago psyllium used for improving digestive transit, this little weed gets largely ignored; I hope that after reading this, you’ll realise its amazing food and medicine benefits and make good use of it.

Originally published in The Bushcraft Journal Issue 25 - 2019

I was out for a walk around the Lee Valley last night, particularly looking out for Elderberries and Yarrow for some home-brewing projects I have planned. I found what I needed, but I could help also noticing the huge amounts of pink flowering Himalayan Balsam along the river’s edge just about everywhere.

Himalayan Balsam

Whilst it looks very pretty, it’s a controversial plant as it’s the invasive immigrant, Himalayan Balsam (Impatiens glandulifera). It is highly invasive, and tends to choke up rivers quite quickly.*

Himalayan Balsam

It does this with an amazing seed spreading system, which involves the seed heads ‘exploding’ and flinging the seeds up to seven feet away.

Exploding Seed Head

However, there is a positive aspect to this plant. Most of it is edible, and being in such abundance and widely hated, there is no reason not to collect some (carefully) and cook it up!

*Himalayan Balsam and the law

I’ve been asked by the Non-native Species Inspectorate, quite rightly, to point out that the transportation of seeds or whole plants of Himalayan Balsam is an offence under the Invasive Alien Species (Enforcement and Permitting) Order 2019 in England and Wales and Section 14AA of the Wildlife and Countryside Act in Scotland. This means that no seeds or plants should be removed from the site where they currently grow, and sowing seeds or planting elsewhere either deliberately or accidentally would be a particularly serious offence.

So in other words, pick it and eat it/use it where it grows, and don’t take it somewhere else!

Himalayan Balsam Recipes

A quick internet search for “Himalayan Balsam Recipes” will turn up plenty of results for you. I won’t copy them here (unless it’s to review them after I’ve given it a try), but some of the things I’ve seen include:

  • Champagne (Flowers)
  • Wine (Flowers)
  • Curry (Seeds)
  • Using the stem as a straw for drinks
  • Preserve (Flowers)
  • Falafel (Seeds)

My first crow garlic video, please bear with me and I’m sure I’ll get better with practice.

A short talk about foraging for Crow Garlic, how to recognise it, and how to bring it home and use it. Including looking for the dark-olive colour and height/stiffness of the blades (compared to grass), looking for the bulbs, recognising the smell from crushing the blades, or from bringing the plant into a sheltered area

 

Crow garlic dinner

Crow garlic dinner

Now I have a pot of Crow Garlic in the garden; It’s simple to snip some off, give it a quick rinse and chop it over this lovely chicken dinner; Which was already lovely, now it’s a bit more garlicky.

 

Where to forage

Berries, fruit, leaves, seeds, nuts etc.

When I think about where to forage from, for such things as berries, fruit, leaves, seeds, nuts and anything else that doesn’t involve taking a whole plant, I take from anywhere apart from private property, unless I have permission to take from the private property. EXCEPT, and this is quite important; I don’t collect from busy roadsides or anywhere where pollution may be possible. Plants will absorb a lot of pollutants and toxins, and if you eat them, you absorb the baddies too.

Whole plants (including roots and tubers, etc.)

When it comes to whole plants, there’s the law and also a little common sense too. By law (at the time of writing), you are not allowed to remove whole plants (so roots etc can’t be taken) without the landowners permission. That much is obvious when you’re talking about private property, but what about public parks and woodland etc? Well that’s not always simple. Contrary to popular belief, sometimes they are privately owned but with public access granted. In any case, you have to use your common sense. If you’re stopping to get one pignut in a big field, I’m pretty sure no-one will care; If you find a massive patch of crow garlic, it’s probably OK to take a few bulbs for your own use; But if there’s only one or two of what you want, it’s not just that you’re taking without permission, you’re also damaging the environment. Those plants may not grow back.

Most of all, it’s about common sense. Does your choice make sense when it comes to protecting the environment? Does it make sense when staying on the right side of the law? Are you really going to make use of all of that?

Soon to come, my first video entry; I’ll be digging up some crow garlic (with permission of course).

Crow Garlic

So this may be a basic one for some people, but I’d never heard of crow garlic until last week. So on Sunday I was looking out for it and there it was; By the side of the path in Lee Valley park. I thought it looked like the pictures, so I grabbed a few blades and rubbed them in my hands. The smell of garlic was so strong. As sometimes happens, I see it everywhere now, by the side of the road near where I live. Next I’ll be thinking of where I can use it…

Where to find it

Apparently, this is a good time of year for it as the usual undergrowth that crowds it out is low at the moment allowing it to push through. Before long the undergrowth will be crowding it out, but if you make note of where it is, it should keep you in supplies until early summer.

What it’s good for

Tasting similar to chives, it can be used in most savoury dishes, and like most of the garlic family it is supposed to have certain health benefits including lowering cholesterol and helping the liver to remove toxins.